Serves 4
Veal Paillards With Lemon Butter
- Prep Time 15 Minutes
- Cooking Time 17 Minutes
- Method Direct Heat
Ingredients
- 1/4 Cup (1/2 Stick) Unsalted Butter, Softened
- 1 Tablespoon Finely Chopped Fresh Italian Parsley
- 2 Teaspoons Capers, Drained And Minced
- 1/2 Teaspoon Finely Grated Lemon Zest
- 1-1/2 Teaspoons Fresh Lemon Juice
- 1 Pinch Salt
- 4 Thinly Sliced Veal Top Round Steaks, 115G To 140G Each
- Extra Virgin Olive Oil
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Freshly Ground Black Pepper
Instructions
- In A Small Bowl Combine The Butter Ingredients. Using The Back Of A Fork, Mix The Butter Well Until Smooth And Creamy. Set Aside At Room Temperature So The Butter Stays Soft.
- Place The Veal Steaks Between Two Large Pieces Of Plastic Wrap. Then, Using The Flat Side Of A Wooden Mallet, Pound The Steaks To An Even Thickness Of About 1/2Cm.
- Brush Or Spray The Veal With Oil And Season With The Salt And Pepper. Grill Over Direct High Heat (230°C To 290°C), With The Lid Closed As Much As Possible, For 1 To 2 Minutes, Turning Once. Transfer To Warm Plates And Spoon The Butter Over The Top. Serve Immediately.
- Preparation Time: 15 Minutes
- Braai Time: 1-2 Minutes
- Total Time: 17 Minutes
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 230°C-290°C
- Core Temperature: 60°C
- Equipment: Grill Mitt
What Do You Need? Recommened Tools
Grill Mitt
R299.00
